159858 make your condensed milk substitute Recipes

condensed milk, vinegar (we normally use malt ), salt, dry mustard (i normally use coleman s but any similar brand will do)

prepared graham cracker crust or make your own, milk, butter, sugar, eggs, cornstarch, flour, vanilla extract

baker semisweet chocolate (8 squares each), sweetened condensed milk, vanilla, chopped walnuts

soft butter (1 cup; 250 ml), castor sugar (1/4 cup + 4 tbsp), condensed milk, cake flour (3 cups), baking powder (2 tsp), vanilla extract (essence) 1 tsp

butter,softened, sweetened condensed milk, plain flour, baking powder, egg,for brushing, almonds/peanuts/walnuts (chopped),desicated coconut,chocolate/muti-color sprinkles

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

white cake mix, eggs (or as called for by your cake mix), water (or as called for by your cake mix), oil (or as called for by your cake mix), condensed milk, cream of coconut, cool whip, thawed, flaked coconut, chopped pecans

sweetened condensed milk (you do not need all of this, unless your like my grandpa and eat it with a spoon), punnett raspberries

boiling water, nonfat dry milk powder, sugar, melted butter

boneless skinless chicken breasts, crushed saltine crackers, grated parmesan cheese, paprika, pepper, eagle brand condensed milk, butter

unsweetened chocolate (bakers chocolate), sweetened condensed milk, water (for a grownup frosting, i recommend adding alcohol instead of -- grand marnier, irish cream, k), vanilla

sandwich size zip lock bag, your favorite cold cereal to 1/2 the nag or whatever you desire the amount to be, level tsp instant non fat dry milk adjust to consistency you want, dry non dairy creamer (to give the non fat dry milk body if you want) note you may want to run the powdered milk and non dairy creamer through a food processor first to break the non daitry creamer down a bit smaller or use an inexpensive non dairy creamer that breaks down easily in cold liquid), sugar or splenda to taste (whatever you put on your cold cereal), addition of dried fruits and nuts, cinnamon etc is a plus, plastic spoon, water from a tap or your water bottle you probably carry with you or from a water fountain on the run..

instant milk, splenda granular (sugar substitute ), boiling water, melted butter

nonfat dry milk powder, water, dark corn syrup, vanilla, sugar substitute

milk, half-and-half, sugar, vanilla or 1/4 tsp flavoring, sodium chloride rock salt (nacl), ice, ziploc bag, ziploc bag

heavy whipping cream, egg yolks, splenda sugar substitute, splash vanilla (optional)